Fish Tacos with Avocado
This recipe for fish tacos is seasoned fish layered with cabbage, avocado, pico de gallo and a creamy sauce, all tucked inside warm corn tortillas. It's a meal that's fast, fresh, healthy and ready in 20 minutes!
Servings 8 tacos
Calories 199 kcal
1 pound tilapia fillets a different variety of mild white fish will also work 2 teaspoons olive oil 1 tablespoon taco seasoning 1 cup shredded cabbage 1 avocado thinly sliced 1 cup pico de gallo homemade or store bought 1/3 cup plain yogurt 1/3 cup mayonnaise 8 corn tortillas warmed
Heat the oil in a pan over medium high heat. Coat the fish with the taco seasoning. Place the fish in the pan and cook for 3-4 minutes on each side or until just cooked through. In a small bowl, mix together the plain yogurt, mayonnaise and 2 teaspoons of water. To assemble the tacos: divide the cabbage evenly between 8 corn tortillas. Break up the fish into large pieces and add it on top of the cabbage. Finish the tacos with the pico de gallo, avocado and a drizzle of white sauce. Serve immediately. Calories: 199 kcal | Carbohydrates: 15 g | Protein: 17 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 37 mg | Sodium: 83 mg | Potassium: 474 mg | Fiber: 4 g | Vitamin A: 595 IU | Vitamin C: 3.4 mg | Calcium: 39 mg | Iron: 1.2 mg